A perfect salad to accommodate autumn’s in-between weather and use up the last of summer’s goodies with some of the cooler weather crops now coming in. Find out about mizuna, stir-frying monster cucumbers and how to wilt a salad.
I’ve discovered a long-dormant instinct that derives immense satisfaction from even the smallest autumn harvest activity. Why not indulge your harvest instinct? It’s cheap and can even save money. Find lots of ideas for tapping into this kind of completely illogical joy.
Think brown rice doesn’t taste as good as white? Try these flavor-boosting tricks and you’ll be loving your whole grains.
What un-bored home cooks know that bored cooks don’t, is that some of the best flavor in the kitchen comes from leftover bits and pieces, the kind that most people would pitch. Discover some ideas for “bits & pieces” cooking.
We hear a lot about how vegetables nurture us. But did you know that it works the other way, too? Nurture vegetables and they can do a better job of nurturing and nourishing us.
How can I justify wasting 10 minutes picking worms from certain death by pavement dehydration? I think this is the crux of Earth Day: Our Precious Time.
What’s going on under all the leaves, debris and snow? Is the winter garden just a dead zone. . . or a place of active resting?
We want to eat more vegetables, but what if they are pretty awful tasting? Four easy tricks take the nasty taste from the harsher tasting vegetables.
Try to chop a waterlogged bunch of herbs and it turns into a mess of green slush. This trick spin dries herbs quickly–using citrus bags that would otherwise end up in the landfill!
Washing spinach is a pain, but you don’t want to spend the extra $$$ to buy the pre-washed. Make sure you don’t get caught in-between with no spinach at all.